Cream Of Mushroom Chicken Recipe

I’ve found a way to elevate a simple weeknight meal into something truly special. The rich, smoky aroma that fills my kitchen when making this dish always feels like a special occasion. We all love the classic cream of mushroom chicken, but this cream of mushroom chicken recipe takes that familiar comfort food to a whole new level. It’s still a simple one-pan dish, but the flavor profile is richer and more complex. The addition of smoked Gouda provides a deep, savory note, and a vibrant roasted red pepper base adds sweetness and body. Get ready for a weeknight meal that tastes like a weekend special. This version of a cream of mushroom chicken recipe is a guaranteed hit for family dinners.

Ingredients

• Boneless Skinless Chicken Thighs (approx. 1.3 lbs or 600g)
  Use thighs for a richer flavor and moist texture; they hold up better to simmering than breasts.
  Pat them completely dry before seasoning to ensure a deep sear and maximum browning.
• Cremini Mushrooms (8 oz or 225g) and Aromatics
  Cremini mushrooms (baby bellas) are ideal for their deep flavor; slice them evenly for consistent cooking.
  You’ll also need one small yellow onion and three cloves of fresh garlic, finely minced, to build the aromatic base.
• Smoked Gouda Cheese (3.5 oz or 100g)
  The star ingredient for depth; select a good quality smoked Gouda for a savory, smoky finish.
  Ensure the Gouda is finely shredded so it melts quickly and smoothly into the sauce without clumping. (Swap: Try provolone or Gruyère for a similar richness if you can’t find Gouda, though you lose the specific smoky note.)
• Roasted Red Peppers (4.2 oz or 120g, from a jar)
  This adds a vibrant color and subtle sweetness that balances the rich cream.
  Drain them well before blending to avoid excess liquid in the sauce.
• Heavy Cream and Chicken Broth
  Use full-fat heavy cream (35%) for a velvety, rich texture; avoid half-and-half, which might curdle.
  Chicken broth (low-sodium) will deglaze the pan and form the base of the sauce, providing moisture and flavor for this hearty cream of mushroom chicken recipe.
• Seasonings and Spices
  Smoked paprika (1 tsp) enhances the smoky Gouda and gives a warm, reddish color.
  Dried thyme (1/2 tsp) adds a classic herbaceous note; finish with fresh parsley (1 tbsp) for garnish and brightness.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Step 1: Prep Chicken and Sear
   Pat the chicken thighs dry and season both sides with salt and pepper.
   Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until hot; sear chicken for 4-5 minutes per side until deeply golden brown.
   Remove chicken to a plate; do not cook through, as it will finish simmering in the sauce later.
2. Step 2: Sauté Aromatics and Mushrooms
   Reduce heat to medium; add sliced cremini mushrooms to the pan and cook for 5-7 minutes until browned and softened; stir occasionally until they release their liquid and re-absorb it.
   Stir in the chopped onion until translucent (3-4 minutes), then add the garlic and cook for 1 minute until fragrant.
3. Step 3: Prepare Red Pepper Base and Deglaze
   While the vegetables cook, blend the roasted red peppers with 60 ml (1/4 cup) of the chicken broth until completely smooth in a small blender.
   Pour remaining broth into the skillet to deglaze, scraping up the browned bits (fond) from the bottom of the pan with a wooden spoon.
   Stir in the blended red pepper mixture, heavy cream, smoked paprika, and dried thyme, then bring to a gentle simmer.
4. Step 4: Melt Cheese and Simmer Chicken
   Reduce heat to low and gradually add the shredded smoked Gouda, stirring continuously until the sauce is smooth, glossy, and slightly thickened.
   Return the seared chicken thighs to the pan and nestle them into the sauce; ensure they are partially submerged.
   Cover the pan and simmer gently for 15-20 minutes, or until the chicken reaches 165°F (74°C) internal temperature. If the sauce separates or looks grainy, remove the pan from heat, stir vigorously, and let it cool slightly before returning to low heat; overheating the cheese can cause it to break.
5. Step 5: Garnish and Serve
   Remove the pan from the heat and allow the chicken to rest in the sauce for 5 minutes.
   This resting period allows the chicken to absorb moisture and become even more tender.
   Serve immediately, garnishing generously with fresh parsley and a small sprinkle of smoked paprika. This hearty cream of mushroom chicken recipe is best served hot.

Serving Suggestions for This Creamy Chicken

This rich and decadent dish pairs perfectly with sides that can soak up the flavorful sauce. We love serving it over creamy mashed potatoes or plain steamed rice for a truly comforting family dinner.

For a lighter or low-carb option, pair it with roasted green beans, asparagus, or cauliflower rice. I often prepare a quick side of garlic-sautéed spinach to add some fresh greens. The sauce is so good that crusty bread is essential for dipping, making it an easy dinner idea for any night of the week.

FAQs about This Recipe

Q: Why use chicken thighs instead of breasts?

Chicken thighs are naturally moister and more flavorful than breasts. They hold up better during the simmering process, staying tender rather than drying out. This cream of mushroom chicken recipe truly benefits from the rich texture of the thighs.

Q: Can I use a different type of cheese instead of smoked Gouda?

Yes, but you will lose the specific smoky note that makes this recipe unique. Other good melting cheeses like provolone, fontina, or Gruyère offer similar richness. If you can’t find smoked Gouda, look for sharp cheddar for a strong flavor profile in your cream of mushroom chicken.

Q: My sauce isn’t thickening. What should I do?

Make sure you give the heavy cream enough time to reduce and thicken in the simmering stage. If it’s still too thin, create a quick cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and stir it into the simmering sauce. When I test recipes, I mix the slurry thoroughly in a small bowl first to prevent lumps from forming.

Q: Can I add canned cream of mushroom soup to this recipe?

No, this recipe creates a fresh, vibrant sauce from scratch using roasted red peppers and Gouda. Adding canned soup would overwhelm the delicate flavors we are building here. The from-scratch approach makes this a much healthier option than relying on processed soups.

Q: How can I make this spicier?

Add a pinch of cayenne pepper or a small dash of your favorite hot sauce to the sauce when simmering. You could also mix in some red pepper flakes along with the other seasonings when you add the garlic and onion.

Q: Why do I blend the red peppers first?

Blending the roasted red peppers ensures a smooth, consistent sauce texture. If you were to add them chopped, large chunks of pepper would break up the visual appeal of the sauce and create an uneven texture. This step helps create a rich and velvety sauce.

Making Ahead and Storage Tips

This cream of mushroom chicken recipe is excellent for meal prep. The finished dish stores well in an airtight container in the refrigerator for up to 3 days. To reheat, warm slowly on the stovetop over low heat until heated through; add a splash of broth or cream if the sauce seems too thick.

The sauce itself can be made ahead of time (steps 1-4) and stored separately for 1-2 days. Reheat the sauce and then cook the chicken fresh right before serving for the best texture. You can also freeze portions in freezer-safe containers for up to 3 months.

Conclusion

This easy cream of mushroom chicken recipe delivers on all fronts: simple preparation, incredible flavor, and true comfort food appeal. Save this recipe for a cozy night in, and make sure to share it with friends and family for easy dinner ideas.

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